Banana Nut Muffin
Made with real walnuts and bananas. You'd be a little nuts not to try these muffins. See what we did there?
START WITH:
1/2 Cup Water
1/3 Cup Vegetable Oil
3 Eggs
STEP 1
HEAT oven to 400˚F. Lightly grease pan or line muffin pan with paper baking cups.
STEP 2
STIR together water, oil, eggs and muffin mix until moistened. Fill mu n cups 2/3 full. For loaf, spread batter into prepared loaf pan.
STEP 3
BAKE as directed below or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding an additional 1 tablespoon water.
| Yield | Temperature | Bake Time |
| 24 Mini Muffins | 400°F | 12-14 minutes |
| 12 Standard Muffins | 400°F | 16-18 minutes |
| 8.5x4.5x2.5-inch Loaf pan | 350°F | 45-50 minutes |
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, palm and soybean oil, walnuts, dried bananas, food starch-modified. Less than 2% of: dextrose, ground flaxseed, baking soda, sodium aluminum phosphate, salt, natural and artificial flavors, sodium stearoyl lactylate, soy lecithin, cellulose gum, xanthan gum. Freshness preserved with BHT.
CONTAINS: Wheat, walnuts and soy.
May contain milk, eggs and tree nuts.
Refer to the package for the most current ingredient information.
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